Thursday, March 27, 2008

Clearly I Am Losing Braincells By The Fuckload

I was only reminded of this after reading the glowing Fish and Farm review on sfgate (and promptly puking all over my computer screen).

I forgot to mention in my severely sleep deprived state (I mean, really, what baby starts waking up MORE often as he gets older? And only takes 40 minute naps? What the fuck?), that there was one more sucktacular thing about Fish and Farm.

The restaurant purports to get as much as they can from local sources within 100 miles. Clearly that must not be very much as every time we asked where an ingredient came from, it came from a different state, country or continent (Washington, Canada, Australia). Honestly.

I can't believe I forgot to mention that, because it was so utterly ridiculous that I almost didn't believe it.

Lame.

xoxoJoy

"To eat is a necessity. To eat intelligently is an art."-- La Rochefoucauld

10 Comments:

unfortunately, i don't think we can blame michael bauer for the seeming disconnect in reviews to actual diners' experiences, because if you work at a new restaurant, everybody knows when michael bauer is coming in for the review. especially the managers. as we know from the whore's mouth, f&f are capable of making good food (see first posting) and the kitchen and waitstaff were likely threatened into giving a GREAT evening to one...michal bauer.

Jesus, that's ridiculous. If you set a 100-mile goal -- especially when it's your #1 marketing ploy -- then I think that at least 90% of ingredients should come from within that circle. We do it at home 4-5 days a week, and it's not that hard. I bet it's even easier when farmers deliver to your doorstep.

Now I'm pissed that I counted my dinner there as a Dark Days Challenge meal.

Before you break out the torches on Fish and Farm please read this posting from the owner:We have never used anything from Canada or Australia, ever. If someone said that then we didn't train them right but I doubt it.We only use oysters from Washington if the Tomales Bay companies don't get the days crop because of weather. That is the byproduct of going local--sometimes your boat does not come in. AND WE OBVIOUSLY tell customers that. Honesty first.Our chefs, Jake and Charlie, scour the farmers markets for the freshest "first in" local products. Our menu states "All meats and seafood are sustainalby farmerd or harvested. We serve only natural fed, anti-biotic, hormone, and steroid free meats only. When possible, all produce is organic. We strive to source local products." THIS HAS BEEN ON OUR MENU SINCE JANUARY 1, 2008.A brief snapshot of today's menu:6 out 7 appetizers source all ingredients from within 100 miles except spices (just like Chez Pannise)5 out of 7 entrees use proteins from within 100 miles and all produce from within 150 miles.That's local folks.The wonderful thing about owning a restaurant these days is that anyone with an ax to grind can take shots at you. I don't think that is what these bloggers are doing, I think there is some misinformation being acted on.Thanks for listening.

Thanks for posting. I can tell you truthfully that we were, in fact, told that there were items hailing from Canada (salmon) and Australia (lamb). Based on the owners' comments, this is a service issue (which they have no shortage of -- see my full post) but in either case, it doesn't make the restaurant look good. I don't doubt that it was a misunderstanding, but that is their fault for not educating their staff.

Thanks for the response Joy.We still think someone was walking through the dining drunk, stopped at your table and blurted out foreign names. But since that wasn't the case we apologize for the very weird, weird comments.We constantly train and hover to make sure all is well at your tables but apologize for the indiscretions on your last visit.If you would email regarding the exact night you ate it would be helpful. Thanks for your blogging.

It's possible F&F knew in advance of the SFgate's review, what a shame if they did, as it's supposed to be anonymous. Joy & Bauer did agree that the grilled squid was good and the drink Jon had & dessert Bauer had with the huckleberry ingredient needed to have another look at, as the balanceacidity/was off. The comments on the rest of the dishes and hospitality were completely opposite of Joy's, leading me to believe F&F were tipped off and got special treatment to make the joint look good. Naughty naughtly!